By Duane Pemberton
- 2lbs of Chicken Breasts
- 2-3 Tablespoons of Red Curry Paste
- 3 Cans of Coconut Milk
- 1 Tablespoon Fish Sauce
- 1/2 Cup of Brown Sugar
- 4 Bell peppers
- 2 Medium Onions
- 1 bunch of Thai Basil
- Bean Sprouts
- Sesame Seeds (optional)
Combine the coconut milk, curry paste, brown sugar and fish sauce into a medium saucepan and simmer on medium low.
For the chicken, you can pan-sear or grill it with just salt&pepper for seasoning.
Sauté the onions and peppers in a fry-pan or wok until nice and tender – I use either wok oil or conola oil works too.
Plate all ingredients and top with the bean sprouts and basil.
Serve over your choice of rice, I normally use brown-rice.
*I’d pair this with a semi-dry riesling or Gewurztraminer





